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- Plain Flour – 100 gms
- Salt – 1 pinch
- Egg – 1
- Milk – 200 mls
- Cold Water – 100 ml
- Vegetable Oil – 1 Tablespoon
- Rum – 1 Tablespoon, optional for batter
- Vegetable Oil – 30 ml, for frying
Sift the flour and salt into a bowl.
Make a well in the centre, add the egg then gradually mix in the milk till the batter is smooth. Then slowly add the water. Add the tablespoon of vegetable oil and mix it to give a sheen to the batter. Cover and leave to stand for 30 minutes.
In a 6 inch nonstick frying pan pour a little oil and swirl around to grease the base of the pan. Heat till smoking. Pour a spoonful of the batter and swirl the pan. Flip the crepes once set. Remove on grease proof paper. This batter will make 8 to 10 crepes.
Cut crepes in half and then fold. Pour heated Orange Sauce on the crepes.
Flambé the crepes by lighting a tablespoon of rum and pouring over the dish to get a blue flame. It is a very effective way of serving crepes.
- Orange Juice – 2 cups
- Unsalted Butter – 1 Tablespoon
- Cornflour – 1 Tablespoon
- Sugar – 4 Tablespoon
- Cinnamon Powder – 1 large pinch
- Rum – 1 Tablespoon
- Orange Zest – 1/2 to 1 Teaspoon
Put the butter in the orange juice and heat. Meanwhile make a smooth paste of the cornflour and a little water. When the orange juice comes to a boil add the cornflour and stir till it thickens, about I minute. Add sugar to taste. About 4 tablespoons will be required. Then add 1teaspoon of orange zest and 1 tablespoon of rum.